SUMMARY Assist with the supervision of the every day operation of the department, ensuring all presentation specifications and quality standards are correctly followed.
ESSENTIAL DUTIES AND RESPONSIBILITIES include the following. Other duties may be assigned.
Assist Executive Chef in all areas of Culinary operations.
Interact with guest.
Assist with the responsibilities for all scheduling, purchasing, quality control and discipline in restaurant kitchen operation.
Follow-up daily on all product freshness, rotation and development.
Communicate all safety and sanitation policies through daily dialogue with all hourly staff.
Develop and challenge existing processes of standardization with focus on expense control and quality.
Work in conjunction with manager on operational improvements.
Develop new menus, invetory, ordering, controll measures, cleanliness and sanitation, establish par levels.
Must be able to work flexible schedules, holidays and weekends a must.